I'd like to think of these cookies as a little bit healthy - they have coconut oil in place of some of the butter, white whole wheat flour, oats, and dark chocolate. Can't go wrong with all that, can you? PLUS, my kids loved them and they lasted less than two days in our house. Okay, my hubby and I loved them too and may be part of the reason they didn't last very long!
These are a great after school snack. Or a late evening snack. Or breakfast on the run....? Maybe (if you're not opposed to eating cookies for breakfast - which I am not!). These are easy to put together, particularly if you have a good stand mixer.
2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 c. butter
1/2 c. coconut oil
2 c. brown sugar
2 eggs
2 Tbs molasses
1 Tbs milk
2 c. rolled oats
1 pkg dark chocolate chips
Preheat oven to 350.
Whisk together the flour, baking powder & baking soda.
Cream together butter and coconut oil until blended completely. Add in brown sugar and cream mixture until fluffy.
Add eggs, molasses and milk and beat until fully combined. Beat in oats. Slowly mix in flour mixture until fully combined. Stir in chocolate chips.
Drop by 1/4 cupfuls (I used the large scooper from Pampered Chef) onto ungreased cookie sheet, leaving plenty of room for spreading - I put 6 cookies per tray. Bake 14-15 minutes until golden and browned around the edges. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to cool completely. Keep in airtight container to keep soft and chewy!
I love all things pumpkin, in case that wasn't obvious already.
Pumpkin Butter is SO easy to make, I don't know why I haven't tried it before! It just takes a little time, maybe I'm just too impatient. But I gave it a whirl this week and am pleasantly surprised at the ease of making it AND it's absolute deliciousness!!
1 (29 oz) can pure pumpkin
1 c. unsweetened applesauce
1 c. brown sugar
1 Tbs pumpkin pie spice
1 tsp. cinnamon
freshly grated nutmeg
juice of 1/2 lemon
Stir everything except lemon juice together in a heavy saucepan over medium heat. When mixture begins to boil, reduce heat and cover. You'll want to prop the lid open just a little to let the steam escape (a wooden spoon handle works great). Let simmer for at least 35 minutes. The mixture will pop and sputter and splatter a lot, just to forewarn you. Stir occasionally. Remove lid after 35 minutes, stir in lemon juice and let cool for about 10 minutes. Transfer to heatproof container and chill. Keep refrigerated.
This can be used on so many things - from toast, to beer bread, to oatmeal, to yogurt! It makes anything taste kind of like pumpkin pie. It is so yummy, you won't regret trying this tasty treat! It is perfect for this time of year. I hope you enjoy it as much as our family does.
